Cranberry Orange Oatmeal Cookies are loaded with holiday flavor from dried cranberries, orange zest, oatmeal, and pecans. These chewy cookies are a nice change from your normal drop cookies, and a wonderful addition to a Christmas cookie tray.
Cranberry Orange Oatmeal Cookies are Packed with Holiday Cheer!
I first made these drop cookies many years ago, and somehow buried the recipe until recently. Upon tasting them again, I had forgotten how very wonderful they are!
A chewy oatmeal cookie that is packed with flavors of the Christmas season–dried cranberries, orange zest, pecans, and cinnamon. They are so delightful, I’m sure you will enjoy them!
See this post for Baking Christmas Cookies or browse more ideas for Holiday Baking Here.
Ingredients for Orange Cranberry Oatmeal Cookies
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Instructions For Making This Recipe
Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a fine-edged grater, zest the orange rind.
Using a knife and cutting board, or a nut chopper, coarsely chop pecans. If desired, chop dried cranberries. Sometimes the dried cranberries are rather big, and if they are, I like to coarsely chop them.
If you don’t have pecans, you may substitute chopped English walnuts.
Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Add in large eggs, orange zest, and vanilla extract. Mix to combine.
In a medium bowl, combine the all-purpose flour, salt, baking soda, ground cinnamon, and old fashioned oats. Mix well.
Gradually beat the oat mixture into the creamed mixture until incorporated. Last, add in the chopped pecans and dried cranberries.
Prepare to Bake the Cookies
Place balls of dough onto prepared baking sheet using a large tablespoon or cookie scoop.
I like to use Vollrath Disher Scoops when making cookies. For this recipe either a Red size 24 (1 1/3 oz) or a Black size 30 (1 oz) scoop would work well.
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Vollrath Disher Scoop – Size 30
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Bake in preheated oven for 12-14 minutes until golden brown. Transfer cookies to wire cooling racks. This recipe will make 3-4 dozen, depending on the size of the cookies.
Serve cookies on a pretty plate or platter with a large glass of icy milk. To store, place cookies in a covered container or cookie jar for up to 5 days. You may freeze the cookies in a plastic freezer bag for up to 3 months.
Be sure to thaw frozen cookies inside of the plastic freezer bag before opening to ensure that the cookies will retain their moisture.
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Cranberry Orange Oatmeal Cookies
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup butter (room temperature)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 1/2 cups old fashioned oats
- 1 cup pecans (chopped)
- 1 cup dried cranberries (chopped, optional)
Instructions
- Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a fine-edged grater, zest one orange to make 1 tablespoon orange zest.
- Using a knife and cutting board, or a nut chopper, coarsely chop 1 cup pecans. If desired, chop 1 cup dried cranberries. (Sometimes the dried cranberries are rather big, and if they are, I like to coarsely chop them.)
Make the Cookie Dough
- In a large mixing bowl, cream together 1 cup butter, 1 cup granulated sugar, and 1 cup brown sugar. Add in 2 large eggs, orange zest, 1 teaspoon vanilla extract. Mix to combine.
- In a medium bowl, combine the 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 2 1/2 cups old fashioned oats. Mix well.
- Gradually beat the oat mixture into the creamed mixture until incorporated. Last, add in the chopped pecans and dried cranberries.
Prepare to Bake the Cookies
- Place balls of dough onto prepared baking sheet using a large tablespoon or 1 oz. cookie scoop.
- Bake in preheated oven for 12-14 minutes until golden brown. Transfer cookies to wire cooling racks. This recipe will make 3-4 dozen.
- To store, place cookies in a covered container or cookie jar for up to 5 days. You may freeze the cookies in a plastic freezer bag for up to 3 months.
